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Restaurant for Oly Group Dinner

Good plans! As far as informal food in Oly: Top Foods (now called Hagen Foods, I think) is on the west side of Olympia (same side of town as Evergreen) and it has a pretty decent deli section: good salads, sandwiches, etc. Tho it will cost a bit, Bread Peddler also does some great catering. Fifth Ave Sandwich Shop, which I mentioned above, has some wonderful bakery items: breads, cookies, pies (!), desserts, etc. and tho I don't know if they are open on Saturday, they now have a separate bakery a bit up 4th that carries some of the things from the cafe. (You might have to order ahead of time?)

Enjoy! The weather should be nice - and when it is, it's even better than the Bay Area!

Jun 04, 2014
Toots4120 in Pacific Northwest

Please help - need to find the "best of the worst" in Eugene or near by!

I'm finding little on CH about Bend (and almost nothing recent) so am going to piggy-back off this thread (and might start a new one too) to see if I can get info about Bend possibilities. Two sisters and I will be there for a week in mid-June and want some recommendations: not too expensive (dinner entrees for $15-20 at most), fairly wide ranging tastes (except seafood), and interesting decor (nice tho not a must - taste is more important). Also, we are probably going over to Eugene for a day so am thinking several of these look good (esp Belly and Papa's Soul Food w/ music!).

Suggestions?

May 25, 2014
Toots4120 in Pacific Northwest

Restaurant for Oly Group Dinner

I soooo agree! I think it has to do with people here unwilling to pay the price for a really good meal that is creative, interesting, QUALITY food. Anything over $25 seems to simply unnerve people - that's so expensive! - and they can't imagine that anything is worth that. My experience is that they will (grudgingly) pay $10-$15 for lunch but anything more than $25 (not including drinks) for dinner is just beyond the pale.

I love Hearthfire's building - it's beautiful (tho I did notice on a recent visit that upholstery/carpets were looking a bit worse for the wear) - but their food is rarely worth getting excited about; true for so many places around here. My favorite two places here are The Bread Peddler and 5th Avenue Sandwich Shop, neither of which is appropriate for the OPs needs, of course. But both places emphasize quality and freshness in their preparations; they don't have a lot of food that is held for the 2nd and even 3rd day to be served until it's gone (which is SO common here, and maybe everywhere).

Having moved here from the Bay Area a few years ago, it is one of the very few things I miss.

May 24, 2014
Toots4120 in Pacific Northwest

Anyone else disgusted with dogs in restaurants?

Why must you be convinced of the health issues of others? Seems to me it's one of those things that one accepts as possible - even if it doesn't apply to you. Because it might be unusual certainly doesn't make it impossible. And "keeping a bit of perspective" - easy for you to say!

May 24, 2014
Toots4120 in Not About Food
2

Food Blogger Rant

I think the folks on this discussion need to read another - much more reasonable/less ruthless - approach to this topic that is going on another post here at Chowhound: http://chowhound.chow.com/topics/864896

It's interesting because that OP had a snarky approach much like much of this one but the subsequent comments have been, for me, less self centered and more accepting. As I said way early in this discussion, here's a lot out there in the way of food blogs - if you don't like what you see immediately, just go to something else. No need to be so harsh and uppity about "what is right." There is no right way to do this.

Feb 02, 2013
Toots4120 in Food Media & News

Food Blogger Rant

" . . . some dope's back patting." Wow. Just wow.

Feb 02, 2013
Toots4120 in Food Media & News

Loads of apricots!

Well - a failure and a terrific success. First the failure: apricot butter. It was a disaster. I suspect I tried to do too much of it at once - 12 cups of puree in the crock pot at once just wouldn't cook down. (After almost 24 hours, it was down about 1/2 but that was still liquidy.) I had it on low for a while and was getting no where so turned to med-high and that burned it while turning the whole thing an icky brown color (despite some lemon juice - maybe not enough?). It was so bad I wound up throwing the whole thing out. However, the chutney was fabulous - that's something I'll make more of next year (when I have another 25# box of fruit!).

Aug 07, 2012
Toots4120 in Home Cooking

Loads of apricots!

I've googled this and can only find Italian versions - a prob since I don't know Italian! Is it anything like the apricot meringue pie listed in the Recipes section at the bottom of this page? Sounds wonderful . . . .

Aug 07, 2012
Toots4120 in Home Cooking

Food Blogger Rant

I was thinking the same thing but couldn't figure out a way of saying it without sounding even worse that I already did!

Aug 06, 2012
Toots4120 in Food Media & News

Food Blogger Rant

I guess I'm being dense because I don't understand the vehemence which some of the posters are displaying here. Seems like it would be easy to either quit reading the offenders or scroll down to the recipe and get on with it. This is much the same way I feel about the contingent who is always bashing Rachel Ray and Sandra Lee. Why not just ignore them? That's what I do and it really isn't hard. There is obviously a market for those shows (and the verbose bloggers), or they would all go away. But they haven't. The comments here - and the lengths to which some are expressing their disgust with bloggers - seems way out of norm for what the subject represents.

Aug 06, 2012
Toots4120 in Food Media & News

Food Blogger Rant

Hmmmm . . . seems the hot weather IS getting under your skin. :) Like cazort I too enjoy the stories that go with many of the blogs, particularly for the 3-4 blogs that I follow semi-regularly. But usually it's easy enough to just skip to the recipe if I'm in a hurry or for whatever reason don't want/can't read the whole shebang. Sometime they definitely are long winded! And I'm blown away by the quality of photography on some of these things - "food porn" is a totally appropriate moniker.

Aug 03, 2012
Toots4120 in Food Media & News

Loads of apricots!

Guess what I'm doing this beautiful day?! Cooking apricots! Thanks for some great ideas - every one of these is worthy of trying. I'm starting with the butter and the salsa - will see what's left after that. Will let you know how it goes . . .

Aug 03, 2012
Toots4120 in Home Cooking

Loads of apricots!

I'd love some ideas as to what you might do with about 15# of fresh apricots. I've already made 3 batches of jam so don't need that. Also have made two apricot/cherry crumbles (Greens has a great "recipe" which I've made so many times I just improvise now). However, if anyone can suggest a good recipe for apricot butter, I'd realllly appreciate that (most I've seen use dried apricots). Salsa? Chutney? ??? I really want to use up quantities - not just a couple of pieces of fruit as so many good recipes indicate. Thanks in advance!

Aug 02, 2012
Toots4120 in Home Cooking

Need menu ideas for an easy make ahead French bistro meal

Wow! I'd like to be part of that book group!

Mar 29, 2012
Toots4120 in Home Cooking

Need menu ideas for an easy make ahead French bistro meal

This thread really makes me smile. My sister was a member of a book club for years that did this same thing - match the meal to the book. (The one that particularly comes to mind was a Garrison Keillor book where the meal consisted of a series of midwestern hot dishes!) This went on for some time but each month was getting more and more elaborate and the women were feeling very stressed out about it. The denouement occurred when one of the members took off two days of work to do a very elaborate Chinese feast that went on for many courses! Fifteen years later that book club is still going but now they go to a restaurant every month. Enjoy yours!

Mar 17, 2012
Toots4120 in Home Cooking

Informal crab feast menu???

Going to try this again - meant to post at the end of the chain:

Several really good ideas here - best is the artichokes, which I will definitely be doing! Any thought about an appropriate dessert that can be mostly completed the day before or that morn? Thanks, all!

Dec 30, 2011
Toots4120 in Home Cooking

Informal crab feast menu???

Several really good ideas here - best is the artichokes, which I will definitely be doing! Any thought about an appropriate dessert that can be mostly completed the day before or that morn? Thanks, all!

Dec 30, 2011
Toots4120 in Home Cooking

Informal crab feast menu???

I'd love some ideas for a menu built around cracked crab - one per person for the six in attendance. What do YOU like in that situation?

Dec 30, 2011
Toots4120 in Home Cooking

Best and Worst Recipes You Made From a Cooking Show

I LOVE this story - it's 3am and I'm laughing out loud here! And I'm definitely going to try this one...

Dec 04, 2011
Toots4120 in Home Cooking

preparing muffin batter the night before

Back in my "hippie" days, this was a staple of our diet - they were always good! Haven't made in years but may have to try it again soon. As a single, I'd have to make only 1/2 or less recipe - I'd truly get sick of it. Leavening was never a problem. One thing, the ingredient list says All Bran and that's what I used - don't think the flakes (mentioned in the directions) would work at all as they'd get really mushy really fast.

Sep 19, 2010
Toots4120 in Home Cooking